Mushroom-Stuffed Pork Loin with Sauce Gribiche
With all of the cold weather blowing through this time of year, it’s a great time to turn to our ovens for warmth and comfort. For hearty dishes that can warm the bones and swirl rich aromas throughout our kitchens and homes.
Here, I’ve prepared a classic roast pork loin, which I’ve butterflied and filled with a rich mushroom, garlic, and shallot stuffing. When sliced and served on a platter for guests to enjoy, it’s something that looks decadent but requires relatively little effort to prepare. The perfect kind of dish to prepare when you’re hosting a large dinner party.
Because the pork has a deep umami flavor to it, I like to serve it with a bright and herbaceous sauce gribiche — a classic French sauce made of eggs, dijon mustard, capers, cornichons, parsley, and chives.
But don’t get hung up on the components of the sauce. It’s one that extremely flexible and adaptable to personal tastes. Don’t like capers? Leave them out. Have dill in your herb garden but no parsley? Swap one for the other. Just have fun with it! That’s what makes it special. 
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![overhead shot of Winter Provençal Soup [Soupe Au Pistou]](https://french-barn.com/blog/wp-content/uploads/2019/03/Winter-Provençal-Soup-Soupe-Au-Pistou-12-scaled.jpg)
Excellent. The recipe as published here could use some tweaks, clarifications and concision. BUT we followed along and it turned out great even with ‘make-do’ replacements (we had what we had, with most of the ingredients) such as tenderloin instead of the recommended pork *loin*. This one’s been flagged “make again,” which is high praise in my fam. Thank you! Lovely, elegant website too. Keep up the good work.